One of my favorite thing about summer is cold salads. And, if you know me at all, you know my love for dill pickles. This salad combines the best of both worlds, and by adding ham it becomes a meal.
1/2 lb. dry shell pasta
3/4 c. sliced dill pickles
2/3 c small cheddar cheese cubes
1 Tbsp. dried dill
3/4 c. cubed ham
1/2 c. pickle juice (to marinate noodles)
Dressing:
2/3 c. mayonnaise
1/3 c. sour cream
4 Tbsp. pickle juice
Boil pasta to al dente according to the directions on the box. Run under cold water to stop cooking. (At this point I like to let mine sit for a bit to air dry). Once rinsed, toss with 1/2 c. pickle juice and let sit for approximately 5 minutes. Drain again and discard pickle juice. Combine all dressing ingredients and stir well. Toss in remaining ingredients and refrigerate for at least 1 hour.
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